Key Responsibilities

- Assist the Head Chef in managing daily kitchen operations.
- Prepare and supervise Turkish and Asian dishes according to established recipes and standards.
- Ensure consistency in taste, quality, portion size, and presentation.
- Manage and supervise CDPs, Commis Chefs, and kitchen helpers.
- Coordinate with the kitchen team to ensure smooth and timely service.
- Monitor food preparation, cooking, plating, and dispatch during service.
- Maintain high standards of kitchen hygiene, food safety, and cleanliness.
- Control food wastage through proper preparation, storage, and portion control.
- Monitor ingredient quality, freshness, and availability.
- Coordinate with the Purchase and Supply Chain teams for kitchen requirements.




- Assist in menu development, recipe standardization, and current dish trials.
- Train and guide junior kitchen staff on Turkish and Asian cooking techniques.
- Ensure proper storage, labelling, and FIFO practices for food products.
- Maintain kitchen equipment and ensure proper handling and cleanliness.
- Support the Head Chef in maintaining kitchen SOPs and operational standards.
- Take responsibility for the kitchen in the absence of the Head Chef.

Pay: ₹25,000.00 - ₹35,000.00 per month

Work Location: In person

📌 Sous Chef (India)
🏢 Coffee Culture
📍 India